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Mexican Grilled Chicken Chopped Salad with Honey-Jalapeno Dressing is a party of flavors and textures!
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5 from 2 votes

Mexican Grilled Chicken Chopped Salad with Honey Jalapeño Dressing

Mexican Grilled Chicken Chopped Salad with Honey-Jalapeno Dressing is a party of flavors and textures!
Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings 4
Author Hostess At Heart

Ingredients

Salad

  • 2 chicken breasts skinless, boneless breasts, pounded to even thickness
  • Greens I used Spinach and Romaine Lettuce
  • 1 Red Pepper diced
  • Green onion tops and white parts
  • Tomatoes seeded and diced
  • 1 bunch fresh cilantro divided
  • 1 Avocado divided
  • Cotija Cheese

Marinade

  • 1 tbsp achiote paste
  • 3 tbsp white vinegar
  • 1-1/2 tsp ground guajillo chili powder can substitute ancho chili or chili powder
  • 1/2 tsp garlic powder
  • 1 tbsp ground cumin
  • 1/4 tsp ground black pepper
  • 1/2 tsp salt
  • 1/2 tsp Mexican oregano

Dressing

  • 1 lime juiced and zested (1/4 cup)
  • 1/2 cup canola oil
  • 1 tsp salt
  • 1 cup fresh cilantro leaves and stems
  • 1/4 cup honey
  • 1 tsp Dijon mustard
  • 1 jalapeno ribs and seeds removed
  • 1/4 avocado

Tortilla Straws

  • 2 uncooked tortilla shells I love tortilla land brand

Instructions

  • In a medium-sized glass bowl, combine achiote paste and vinegar. Blend together until smooth and then add the remaining marinade ingredients. Add chicken. Cover and refrigerate 2 hours to 2 days.
  • Remove chicken and grill until they test done.
  • Preheat oven to 450°F. Spray both sides of each tortilla with non-stick cooking spray or brush with oil. Sprinkle with guajillo chili powder and salt. Cut into strips (a pizza cutter works great). Place tortilla strips on oiled baking sheet and bake for 15 minutes or until lightly browned.
  • Add salad ingredients together and chop into similar sized pieces.
  • Combine the dressing ingredients into a blender, using the cilantro stems and leaves to make one cup. (Use any remaining leaves to garnish the salad) and 1/4 of the avocado (remaining is put into the salad). Blend until thick and creamy. Add additional oil if it's too thick.
  • Chop chicken into small pieces and combine with salad ingredients. Add dressing, fresh cilantro, and tortilla straws.

Notes

Prep time includes non-active marinade time.

Nutrition

Serving: 4g | Calories: 568kcal | Carbohydrates: 28g | Protein: 26g | Fat: 41g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 1029mg | Potassium: 861mg | Fiber: 6g | Sugar: 20g | Vitamin A: 1384IU | Vitamin C: 56mg | Calcium: 34mg | Iron: 2mg
  This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.  
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